Name: Slow Cooker Pot Roast
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 6 servings
Ingredients: 3 lbs Beef Chuck Roast; 2 tbsp Olive Oil; 1 whole Yellow Onion, large diced; 4 cloves Garlic, minced; 3 large Carrots, cut into 2-inch chunks; 1.5 lbs Yukon Gold Potatoes, quartered; 2 cups Beef Broth, low sodium; 0.5 cup Dry Red Wine (Cabernet or Merlot); 1 tbsp Worcestershire Sauce; 2 sprigs Fresh Rosemary; 3 sprigs Fresh Thyme; 2 tbsp Cornstarch

"Experience the ultimate comfort food with this succulent slow cooker pot roast, featuring melt-in-your-mouth beef and tender root vegetables simmered in a rich, savory gravy. Perfect for busy weeknights or a cozy Sunday dinner, this recipe delivers restaurant-quality results with minimal effort."

Ingredients

Qty	Item
3 lbs 1.36 kg	Beef Chuck Roast
2 tbsp 30 ml	Olive Oil
1 whole 150 g	Yellow Onion, large diced
4 cloves 12 g	Garlic, minced
3 large 200 g	Carrots, cut into 2-inch chunks
1.5 lbs 680 g	Yukon Gold Potatoes, quartered
2 cups 475 ml	Beef Broth, low sodium
0.5 cup 120 ml	Dry Red Wine (Cabernet or Merlot)
1 tbsp 15 ml	Worcestershire Sauce
2 sprigs 4 g	Fresh Rosemary
3 sprigs 3 g	Fresh Thyme
2 tbsp 16 g	Cornstarch

How to Make Slow Cooker Pot Roast

Season the beef chuck roast generously on all sides with salt and black pepper.

Heat olive oil in a large skillet over medium-high heat. Sear the roast for 4-5 minutes per side until a deep brown crust forms. Transfer the meat to the slow cooker.

In the same skillet, add a splash of the beef broth to deglaze, scraping up the brown bits from the bottom. Pour this liquid into the slow cooker.

Arrange the onions, carrots, potatoes, and garlic around the beef.

Whisk together the remaining beef broth, red wine, and Worcestershire sauce. Pour the mixture over the beef and vegetables.

Place the rosemary and thyme sprigs on top. Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours until the beef is fork-tender.

Remove the beef and vegetables to a serving platter and tent with foil. Remove the herb sprigs.

To make gravy, whisk the cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the slow cooker liquids and cook on HIGH for 15 minutes until thickened. Pour over the roast and serve.

·
Always sear your meat before slow cooking; the Maillard reaction adds a depth of flavor that cannot be achieved by boiling alone.
·
Use Yukon Gold potatoes rather than Russets as they hold their shape better during long cooking times.
·
If you prefer not to use wine, replace the half cup of wine with additional beef broth and a tablespoon of balsamic vinegar.
·
Cut your vegetables into large, uniform chunks to ensure they don't turn into mush during the 8-hour cook cycle.

Frequently Asked Questions

What is the best cut of meat for pot roast?

Beef chuck roast is the gold standard. It has the right amount of connective tissue and fat that breaks down during slow cooking to create a tender, juicy result.

Can I put frozen meat in the slow cooker?

It is not recommended for food safety reasons, as the meat may stay in the 'danger zone' temperature range for too long. Always thaw your roast completely before cooking.

Why is my pot roast still tough?

If the meat is tough, it usually means it hasn't cooked long enough. Connective tissue needs time to melt into collagen. Give it another hour on low.

How do I store leftovers?

Store leftovers in an airtight container with the juices for up to 4 days in the refrigerator. The flavor often improves the next day!

Step-by-Step Visual Guide

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